1 bulb fennel with core removed, thinly sliced
     3 carrots, peeled and chopped
     2 celery stalks, chopped
     1 medium-size onion, chopped
     1 teaspoon dried dill
     3 sprigs fresh thyme
     1 bay leaf
     ½ cup dry white wine
     6 cups chicken stock
     1.5-2 cups shredded (or chopped) cooked chicken breast
     Juice of 1 lemon

 For the Pesto:
     1 cup baby arugula
     ½ cup toasted walnuts
     1 garlic clove
     ¼ cup grated Parmesan cheese
     ½ cup olive oil

Instructions

 For the Soup:

1. Heat the olive oil in a pot over medium heat. Add the fennel to the pot, and cook for 2 minutes. Add the carrots, celery, and onion to the pot, and cook, stirring, for an additional 4-5 minutes.
2. Sprinkle the dill in to the pan, and stir to combine. Add the thyme and bay leaf.
3. Stir in the white wine, and cook for approximately 2 minutes, until reduced by half.
4. Pour in the chicken stock, and bring to a boil. Reduce heat to medium-low and simmer for approximately 20 minutes.
5. Fold in the chicken. Simmer just until the chicken is warmed through.
6. Off of the heat, remove the thyme stems and bay leaf, and stir in the lemon juice.

For the Pesto:

1. Place the arugula, walnuts, garlic and cheese in a food processor. Pulse until all ingredients are finely chopped. Slowly stream in the olive oil, and continue pulsing until the pesto is formed.
2. Serve on top of the soup in single servings, or completely mixed in. Enjoy!